Macadamia Free Paleo Mixed Berry Almond Crumble
Bubbling fruit, a golden crumble, and the warm scent of cinnamon filling your kitchen ā this berry dessert is the kind of thing that makes people hover near the oven. A vibrant mix of blueberries, raspberries, blackberries, and strawberries gets tossed with maple syrup, a touch of tapioca starch, and lemon juice before baking into a jammy, glossy filling that thickens beautifully as it cools. The crumble on top is built from almond flour and sliced almonds bound together with coconut oil and maple syrup, so it bakes into a deeply golden, nutty layer with real crunch and no grains or refined sugar in sight. Tree nut desserts can be a minefield when you're avoiding certain varieties, but this one keeps things clean ā every ingredient is straightforward, and there's nothing hidden in the topping that would raise a flag. It's paleo-friendly from crust to filling, which means it works just as well for a dinner party as it does for a quiet weeknight treat. Serve it warm straight from the baking dish and don't be surprised if the pan is empty before it fully cools.
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Learn more āIngredients
6 servings
For the filling
- 5 cups mixed berries (fresh or frozen), such as blueberries, raspberries, blackberries, and strawberries
- 2 tbsp maple syrup
- 1 tbsp tapioca starch
- 1 tsp fresh lemon juice
- Ā¼ tsp ground cinnamon
For the crumble
- 2 cups almond flour
- Ā½ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- Ā½ tsp ground cinnamon
- Ā¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the mixed berries, 2 tbsp maple syrup, tapioca starch, lemon juice, and 1/4 tsp cinnamon. Stir until the berries are evenly coated and the starch is fully dissolved. Pour the filling into the prepared baking dish and spread into an even layer.
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